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Stamford's Karl Unterfrauner
STAMFORD'S
hospitality master
Until recently, KARL UNTERFRAUNER was leading the Stamford charge in South Australia as Area General
Manager and now, he's in the Sydney head o ce as the company's Vice President of Operations. HM caught up
with him recently to talk trends, including food and beverage, and much more with the former Executive Chef.
Exclusive interview by James Wilkinson
Karl, tell us the path you've taken to
your role.
Growing up in Northern Italy, my
passion was always in the kitchen and as
a young boy I got myself some holiday jobs as
kitchenhands and this really fueled my passion.
I commenced a chef apprenticeship at a young
age and graduated at only 16 as a qualified chef.
I was lucky enough to work with some
great chefs in both classical style hotels and
independent restaurants across Europe.
Over the last 25 years I have worked
in Australia and New Zealand and have
transitions from Executive Chef to F&B
Manager into more senior roles to my current
role of Vice President of Operations and Area
General Manager for Stamford.
The hospitality industry provides endless
opportunities if you are passionate, driven and
enjoy what you do.
How is business at present and what are your
expectations for the remainder of the year?
Business at present is overwhelmingly positive but we can never become
complacent. We always need to be mindful of our competition and
consider how we can achieve a competitive advantage. The hospitality
industry requires constant reinvention and as a group we must continue
to come up with new ideas and strategies to ensure we're at the forefront
of the industry. We constantly need to be learning and listen to feedback
from our customers so that we meet their needs and exceed their
expectations. At the end of the day, it's all about experience and as a
group we need to provide an exceptional, world-class experience for our
guests whether they're travelling for business or leisure.
We anticipate 2016 is going to be a growth
year for our hotels across the country with
good pace in most of our locations. We're ever
mindful of opportunities to attract more visitors
and increase bed nights. In Australia, we pride
ourselves on our events and they're a catalyst for
people to visit our cities and contribute to our
economy. We need to ensure we are capitalising
on these events and collaborating with the
organisations that deliver them and the broader
tourism industry.
What makes your properties so
unique in your opinion and what are
some of the key things that you're
doing to both keep guests returning
and attracting new guests?
Our hotels offer 5-star service and excellence
across accommodation, food and beverage, and
events. Stamford Hotels is investing heavily in
revamping our accommodation and conference facilities as well as offering
exciting new food and beverage experiences. Our first Argentinean restaurant,
La Boca, opened at Stamford Plaza Adelaide in 2014 and has been such a
roaring success that we have rolled out restaurants in Sydney and Melbourne
to open later this year with more restaurants in other cities planned.
To ensure guests return and encourage friends, family and colleagues
to stay with us as well, we strive for an exceptional level of customer
service. We see each of our guests as potential advocates for our hotels
and we want to create positive, lasting memories of their time with us. In
the hospitality industry the finer details matter -- you want guests to feel
like they're staying at a home away from home.
We're also talking to other hospitality and tourism bodies to ensure
we stay on top of industry trends and meet the ever-changing needs of
La Boca bar and Grill at
Stamford Plaza Adelaide
26 HM The Business of Accommodation
General Manager